We believe that one of the hallmarks of a great decaf is that, when you're drinking it, you don't know it's decaf. And this one, from Mexico, checks that box.
It comes from Veracruz, the coffee-growing region that hugs the Gulf of Mexico in the southern part of the country. Various farms near the Citlaltepetl volcano contribute to this decaf, which delivers a sweet, syrupy, balanced cup that is highlighted by notes of chocolate.
There are several ways to decaffeinate coffee, but this one uses a naturally occurring compound called ethyl acetate (EA), which can be derived from molasses, a byproduct of sugarcane production. Since EA is naturally occurring, the process is labeled as "naturally decaffeinated." Beans are moistened with water, and the EA binds with caffeine in the bean and extracts it while leaving other compounds, then the residue is washed off by steaming.
